豇豆籽蛋白的氨基酸含量与营养价值评价  

THE CONTENT OF COWPEA SEED PROTEIN AND ESTIMATION OF NUTRITIVE VALUE

作　　者：李安林[1] 熊双丽[1] 

机构地区：[1]西南科技大学生命科学与工程学院,四川绵阳621010

出　　处：《食品研究与开发》2008年第6期147-150,共4页Food Research and Development

摘　　要：主要用反相高效液相色谱法分析豇豆籽的氨基酸含量,碱提酸沉法提取豇豆蛋白质,并采用两步法进行体外消化试验,综合评价豇豆籽蛋白的营养价值。结果显示豇豆籽蛋白氨基酸含量为23.28%,氨基酸模式接近参考蛋白模式,蛋氨酸为第1限制性氨基酸,豇豆籽分离蛋白的消化率为96.15%±0.75%,与大豆分离蛋白97.42%±0.88%无显著差异。This article mainly adopted reverse phase high performance liquid chromagoraphy to analyze the content of cowpea seeds, used alkali extraction and acid precipitation to prepare isolate protein from cowpea seeds and did digestion experiment in vitro, general estimating the nutrition value of cowpea seeds prtotein. The results exhibited that the content of amino acid in cowpea was 23.28 %. Amino acid pattern was approximate to reference value. Methionine was the first limiting amino acid. The digestibility of cowpea seeds isolate protein was 96.15 %±0.75 %, it was similar to soybean isolate protein which was 97.42 %±0.88 %.

关 键 词：豇豆籽 蛋白质 氨基酸 消化率 营养价值 

分 类 号：TS201.4[轻工技术与工程—食品科学]